Homemade Coconut Cake From Scratch – Even the Frosting

Let’s be real, is there anything prettier than a homemade coconut cake from scratch set out for a Spring gathering? Those pure white coconut flakes on the frosting remind of a newly born little bunny tail or a spring lamb in the field – fluffy white and pure. To complement the freshness, bring nature to the table by filling a clear glass vase tucked in the center of the bundt shaped cake with yellow Tulipsfor an unexpected pop of color.

Yes, baking a homemade Coconut Cake from scratch takes just a bit longer but the results, and sense of pride, make the extra time in the kitchen all worth while. Place your fluffy beauty on a raised white china cake plate, but keep the rest of the desert buffet clean with bone china cake plates, Hampton Forge etched polka dot flatware and two simple Wedgwood White miniature french inspired garden urns to mirror the natural feel of the tulips.

This look is perfect for indoors luncheon for girlfriends or an outdoor Mother’s Day gathering on the patio – however be sure to keep your cake chilled until serving time to ensure the frosting doesn’t melt.

METHOD

In a large bowl cream room temperature butter and sugar until mixture becomes light yellow and fluffy. In a separate small bowl crack eggs. Add eggs into butter sugar mixture 1 at a time making sure each egg is full combined before adding the next. Add the vanilla and almond extracts – mix.

In a clean medium bowl, whisk together the dry ingredients – flour, baking powder, baking soda and salt. Add half of the dry mixture and half the milk to the butter egg bowl, mix to combined. Continue adding the remainder of the dry mixture and milk, mix well to combine all ingredients. Using a spatula scrape any remaining batter from the edges and fold in shredded coconut.

Pour the batter into greased and floured pan. Bake at 350 for 45 to 55 minutes, until the top has browned – do not worry if it puffs up and/or cracks – and a cake tester comes out clean. Place pan on a baking rack to cool for 30 minutes, then flip over to remove cake from pan and allow to cool completely before frosting.

METHOD

In a large mixing bowl combine the cream cheese, butter, cream de coco and vanilla extract until just blended – do not over mix. Add in 1/2 the confectioners’ sugar, mix then add the remaining until smooth.

To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve chilled to room temperature – due to the butter content in this frosting it must be kept cool to hold its consistency.

I am an admitted coconut-aholic. It’s one of my favorite things on earth – even the coconut flavored stuff! That said, I want to plant my face in this cake. And the icing, made with creme de coco?! Killing me. Even after spending all day in the kitchen, I’m so tempted to get back in there and make this! Yummed & pinned!Erica @ The Crumby Cupcake recently posted…Blackberry Almond Mascarpone Stuffed French Toast #SundaySupper

I have always loved the way coconut cakes looked and the taste is even better. I did a coconut cake for Easter, decorated with a touch of green tinted coconut on top and a few jelly beans for decor and it was a hit. I like that you add the almond extract. I think it really rounds out the flavor. This is such a classic dessert and you make it look stunning. Thanks for sharing! ~sSue Lau recently posted…Raspberry Mascarpone Mini Tarts #SundaySupper

My husband and mom love anything coconut and one of them has a birthday coming up. I think I found the recipe for their birthday cake. Can’t wait to eat it. Yum.Ali @ Home & Plate recently posted…Fresh Ideas & Simple Recipes

HI. I am Krayl, Author of AN APPEALING PLAN. Creator of seasonally inspired spaces, gatherings + recipes. Believer that friends, flowers + the right dishes make a meal taste better.
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